Melwi (Layered Semolina Flatbread)

The Quirky Foodster Team

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Servings

Ingredients

Fine semolina — 250 g (1 2/3 cups)
Plain flour, plus extra for dusting — 100 g (3/4 cup plus 1 tbsp)
Salt — 1 tsp
Instant yeast — 1/2 tsp
Warm water — 220 ml (scant 1 cup)
Sunflower oil, for laminating — 80 ml (1/3 cup)
Semolina, for dusting the work surface

Method

Mix the semolina, flour, salt and yeast in a bowl. Add the warm water and mix into a soft, slightly sticky dough.
Knead for 6–8 minutes until smooth. Cover and rest for 20 minutes.
Divide the dough into 6 pieces and shape into balls. On an oiled surface, flatten and stretch each ball out very thin, into a rough rectangle.
Brush generously with oil, then fold the rectangle into thirds like a letter, then fold into thirds again the other direction to form a small square packet.
Rest the folded squares, covered, for 10 minutes.
Flatten each packet gently with your hands or a rolling pin into a disc about 15 cm (6 in) across, being careful not to press out all the layers.
Heat a lightly oiled non-stick skillet over medium heat and cook each melwi for 3–4 minutes per side, pressing gently, until golden brown with visible flaky layers.
Serve warm, torn into pieces, with honey or jam.

Introduction: Melwi is a soft, layered semolina flatbread, rolled with oil into a coil before being flattened and cooked on a
griddle, giving it flaky layers similar to msemen found across the wider Maghreb.

Cultural Background: Melwi is a soft, layered semolina flatbread, rolled with oil into a coil before being flattened and cooked on a
griddle, giving it flaky layers similar to msemen found across the wider Maghreb. It's a popular breakfast
and snack bread, often served with honey or jam.

Tips: Stretch the dough as thin as possible before folding — thinner layers give a flakier final result. Cook over medium, not high, heat so the layers cook through before the outside browns too much.

Variations: Add a spoonful of sugar to the dough for a slightly sweeter version. Serve with harissa and olive oil instead of honey for a savoury version. Naturally vegan and vegetarian.

Storage: Store in an airtight container at room temperature for up to 2 days.

Reheating: Warm in a dry skillet for 1 minute per side, or in a 180°C (350°F) oven for 5 minutes.

FAQs:

Q: How is melwi different from msemen?

A: They're closely related flaky semolina flatbreads found across the Maghreb; recipes and shaping techniques vary slightly by country and region.

Q: What's it usually served with?

A: Honey, jam, or savoury toppings like harissa and olive oil.

Q: Can I make the dough ahead?

A: Yes, the shaped, unfolded balls can be refrigerated for a few hours before laminating and cooking.